Fresh Yam, Dendrobium, Goji and Sea Cucumber Soup

Why people make this soup

Most of us have experienced an occasional strange taste in the mouth without any obvious reason. In traditional Chinese medicine, a persistent salty sensation is associated with the kidneys — specifically a state of kidney yin deficiency brought on by overwork, prolonged illness, or the natural decline that comes with age. Rather than reaching for something warming and stimulating (ginger lamb soup, ginseng and deer antler), the traditional approach is to replenish what has been depleted through nourishing, gentle foods. This soup uses a combination of fresh Chinese yam, dendrobium orchid stem, goji berries, and sea cucumber — all ingredients that TCM regards as moistening and supportive for both kidney and digestive function.

Method

1. Rehydrate the sea cucumber in advance (at least 24 hours in cold water, changing the water twice); blanch briefly to remove any odour, then cut into sections.
2. Peel the fresh yam and slice it.
3. Cut the fresh dendrobium into short sections and rinse well.
4. Rinse and briefly soak the goji berries and dried figs.
5. Place all ingredients into a double-boiler pot (stewing crock). Pour in the broth.
6. Double-boil over simmering water for 3 hours. Serve warm.

Nourilo’s Tips

This soup is nourishing without being warming or drying — a welcome quality for those who find many “tonic” soups too heaty. It is also helpful for those with a weakened spleen and stomach, or mild constipation. The double-boiling method is recommended over direct simmering because sea cucumber has a heavy, sticky gelatine content that can catch and burn on the bottom of a regular pot. If you choose to simmer instead of double-boil, keep the heat low and stir occasionally. For a postpartum mother, adding black-boned chicken (wu ji) makes the soup even more nourishing and gentle.